by Ben Summerton Preparation time: 5-10 mins Cooking time: 1 hour Tips: Double the recipe, it is great the next day too Ingredients, unless indicated, can be bought locally, from wherever. Otherwise, go to 'Where to buy stuff from'.
This is a recipe that was somewhat hastily convened in a supermarket. It also marked the first night I spent visiting a former colleague and friend, who lived half way across Australia from where I lived.
After Cassie picked me up from the train station, we went to the aforementioned supermarket, where Cassie mentioned that she needed to pick up stuff for dinner that night. Her mum, and partner would be joining us and Cassie had to cook. I quickly noted the 'discomfort' that this task had imposed upon my friend. As a cooking enthusiast, I offered to take care of the situation, so with basket in hand, quickly gathered together the ingredients for what is essentially a Green Thai style curry. The heroes of this are the abundance of coriander (cilantro), and coconut rice.
The meal achieved many things. It well and truly broke the ice because I essentially 'took over the kitchen' and in the unforeseen long-term, alleviated Cassie's need to ever have to cook again (mostly true). Cassie's mum was also "transported to heaven" courtesy of the coriander! It was a great start to our friendship, and while we remained so for several months thereafter, I ended up moving to her town and school, and continued a journey that has thus far led to us realising our dream to teach overseas, as well as our engagement. I referred to this as Cassie Curry after this night, and the name has stuck in our household. It's the first thing I ever cooked for her, and is still her favourite. I love cooking for her, and this meal in particular, for that reason.
Ingredients
The base:
Green curry paste (Itaewon Foreign Food Mart)
1 large onion
2 cloves of garlic - for the garlic enthusiasts only
1 large bunch coriander (wash and finely chop the roots too) - chopped (Lotte)
~500g chicken, cut into large chunks
2 potatoes, cut into small chunks
1 can of chopped tomoatoes (or use fresh, especially is they have gone 'just past' the salad worthy stage)
1/2 lemon (juiced), but lime is preferable if available
large handful of cashew nuts (Lotte) - dry fry and roughly chop The options: (be creative...I always vary this based on what I have in the fridge or is easily available to buy)
e.g.
2 small aubergines ('eggplants'), cut into chunks
1 red capsicum (large 'pepper')
handful of bean sprouts
~ 1/4 shredded cabbage
Method
Note: I always cook this in the oven for Stage 2; however, this can all be cooked on the stove.
STAGE 1:
Preheat your oven to 200C. Heat some oil in a saucepan and slowly sweat the onions (if it gets dry, add a tiny dash of water to stop in sticking). Remove the lid and add your finely chopped/crushed garlic and very finely chopped coriander roots. Stir for a few minutes and then add around 2 tablespoons of the curry paste (is a mild curry is your preference). Keep stirring. At this stage, your neighbours will know something good is going on! Now add your chicken, crank the heat, and brown it. Add your potatoes (this is an important ingredient because the starch will help thicken the sauce later on). Add the tomotoes and season well. Add the coconut milk and bring to a simmer. STAGE 2:
If you have an oven, time to transfer your curry to a casserole dish and move it (lid off) into the oven (if using stove, just monitor the heat and keep a low simmer). Just make sure that either way, you have enough heat to keep it at a simmer. It can stay there for half an hour quite easily. I just add the vegetables in as I go, with cabbage being the last ingredient (10mins should do it easily). Just taste to check you have allowed enough cooking time for your vegetables. Add seasoning as you go if necessary. Remove from heat. When you are about to serve, throw in 2/3's of your chopped coriander, lemon juice and bean sprouts, and stir through. Reserve the remaining coriander and serve in a separate bowl for everyone to add to the own serving. Serve the cashew nuts as well in another small bowl.
Serving suggestions:
Yoghurt Raita (essential and can be made in minutes) Coconut Rice (essential) and you can do this in a rice cooker Chipatti Bread (not essential, but absolutely worth it. I do this while the curry is spending time in the oven)
Cassie Curry
by Ben SummertonPreparation time: 5-10 mins
Cooking time: 1 hour
Tips: Double the recipe, it is great the next day too
Ingredients, unless indicated, can be bought locally, from wherever. Otherwise, go to 'Where to buy stuff from'.
This is a recipe that was somewhat hastily convened in a supermarket. It also marked the first night I spent visiting a former colleague and friend, who lived half way across Australia from where I lived.
After Cassie picked me up from the train station, we went to the aforementioned supermarket, where Cassie mentioned that she needed to pick up stuff for dinner that night. Her mum, and partner would be joining us and Cassie had to cook. I quickly noted the 'discomfort' that this task had imposed upon my friend. As a cooking enthusiast, I offered to take care of the situation, so with basket in hand, quickly gathered together the ingredients for what is essentially a Green Thai style curry. The heroes of this are the abundance of coriander (cilantro), and coconut rice.
The meal achieved many things. It well and truly broke the ice because I essentially 'took over the kitchen' and in the unforeseen long-term, alleviated Cassie's need to ever have to cook again (mostly true). Cassie's mum was also "transported to heaven" courtesy of the coriander! It was a great start to our friendship, and while we remained so for several months thereafter, I ended up moving to her town and school, and continued a journey that has thus far led to us realising our dream to teach overseas, as well as our engagement. I referred to this as Cassie Curry after this night, and the name has stuck in our household. It's the first thing I ever cooked for her, and is still her favourite. I love cooking for her, and this meal in particular, for that reason.
Ingredients
The base:Green curry paste (Itaewon Foreign Food Mart)
1 large onion
2 cloves of garlic - for the garlic enthusiasts only
1 large bunch coriander (wash and finely chop the roots too) - chopped (Lotte)
~500g chicken, cut into large chunks
2 potatoes, cut into small chunks
1 can of chopped tomoatoes (or use fresh, especially is they have gone 'just past' the salad worthy stage)
1/2 lemon (juiced), but lime is preferable if available
large handful of cashew nuts (Lotte) - dry fry and roughly chop
The options: (be creative...I always vary this based on what I have in the fridge or is easily available to buy)
e.g.
2 small aubergines ('eggplants'), cut into chunks
1 red capsicum (large 'pepper')
handful of bean sprouts
~ 1/4 shredded cabbage
Method
- Note: I always cook this in the oven for Stage 2; however, this can all be cooked on the stove.
STAGE 1:Preheat your oven to 200C. Heat some oil in a saucepan and slowly sweat the onions (if it gets dry, add a tiny dash of water to stop in sticking). Remove the lid and add your finely chopped/crushed garlic and very finely chopped coriander roots. Stir for a few minutes and then add around 2 tablespoons of the curry paste (is a mild curry is your preference). Keep stirring. At this stage, your neighbours will know something good is going on! Now add your chicken, crank the heat, and brown it. Add your potatoes (this is an important ingredient because the starch will help thicken the sauce later on). Add the tomotoes and season well. Add the coconut milk and bring to a simmer.
STAGE 2:
If you have an oven, time to transfer your curry to a casserole dish and move it (lid off) into the oven (if using stove, just monitor the heat and keep a low simmer). Just make sure that either way, you have enough heat to keep it at a simmer. It can stay there for half an hour quite easily. I just add the vegetables in as I go, with cabbage being the last ingredient (10mins should do it easily). Just taste to check you have allowed enough cooking time for your vegetables. Add seasoning as you go if necessary. Remove from heat. When you are about to serve, throw in 2/3's of your chopped coriander, lemon juice and bean sprouts, and stir through. Reserve the remaining coriander and serve in a separate bowl for everyone to add to the own serving. Serve the cashew nuts as well in another small bowl.
Serving suggestions:
Yoghurt Raita (essential and can be made in minutes)Coconut Rice (essential) and you can do this in a rice cooker
Chipatti Bread (not essential, but absolutely worth it. I do this while the curry is spending time in the oven)